Anyone have a fool-proof prime rib recipe to share? - best prime rib recipe
YES! ..................... I make this exact recipe every year at Christmas, and has been perfect every time. (This is a recipe from Food Network). This recipe is foolproof. I went with three friends who have perfected the ribs!
The main points:
1 ... Follow the instructions to the temperature
2 ... Do not open the oven when you are sure that it is almost ready
3 ... Follow the instructions to a T-shirt and the use of a large quantity of pepper (I use salt, pepper and garlic) in me.
5-rib roast
Salt and pepper
Bring ribs to cool to room temperature (about 1 1 / 2 hours) outside of the refrigerator. Make sure you know the weight of the meat.
Preheat oven to 275 degrees.
Season roast Season well with salt and pepper. In a frying pan, fat side up and in the oven. Cook until it reaches the desired doneness resist (the temptation to open the oven door a lot) too. For rare meat, roast takes about 20 minutes per pound. If you are in the first half hour of your estimated arrival time, remove the rosta the oven, and took a quick read thermometer in the fleshy part of the meat does not make near the center (,) somewhere in the vicinity of a bone. We want to stop cooking the roast in the oven to 115 degrees, which is extremely rare, but the meat will continue cooking as it emerges from the oven (the temperature should increase 5 to 10 degrees). If you remove it to 120 degrees, it is medium rare and 125 degrees, I would not recommend to go much further.
Place meat on cutting board, uncovered, and let stand for 15 minutes.
Just before serving, simply cut meat from bones in large pieces. Then cut, cut the steak, "the meat into slices and serve immediately. Incision through the bone (of which 5 will be held), and single serve
Saturday, January 16, 2010
Best Prime Rib Recipe Anyone Have A Fool-proof Prime Rib Recipe To Share?
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3 comments:
Prime Rib PERFECT EVERY TIME
Roast ribs, with or without bone) any size)
at the bottom center cut
Preheat the oven to 550F degrees.
Ask a massage with salt, pepper and garlic powder and apply to meat. Place meat in shallow roasting pan fat upwards.
Bake at 550 5 minutes per pound for rare or 6 minutes per pound for medium and 7 minutes per pound for well done.
Turn off the light at the end of cooking, and open the door of the oven for two hours.
Remove after 2 hours, cut meat from the oven to perfect every time.
The same thing with the roast. Try it you will not be disappointed.
Approximately 15 minutes per pound + 15 minutes for rare.
20 minutes per pound + 20 minutes on average.
Or, place a meat thermometer for accuracy.
Preheat oven to 425f, roasting heat with 4 tablespoons of oil.
Place meat on rack in pan, drizzle with oil and juices.
Yorkshire Pudding
Mix 1 / 2 cup flour, salt and pepper in a bowl.
Form and in the middle, add 1 egg well beaten.
By and by 2 / 3 cup of water mixed with milk, stir the batter.
Let stand for 30 minutes.
A few minutes before dinner is ready,
Beef fat in 12 cases Patty spoon and bake.
Remove the meat with salt and pepper
Cover with foil and keep warm.
Patty Divide batter between pans and bake for 15-20 minutes.
Remove when golden and risen.
Spoon fat cooking, add 1 1 / 4 cups of broth or wine
Mix, bring to a boil seasoning, and serve with beef and Yorkshire pudding.
I eat 1000's every year with this method the most accurate and thought about how I did it, and indicate they have never tasted a better part of the coast.
Prime Rib saline
The key is to keep dry the meat and everything This is very, very important. I let the roasts contain about 2 hours before the start of the cooking process. This makes it a piece of meat more tender when cooked. I rubbed the roast rib of beef with my favorite blend of spices and set the roast aside. It is time, 3 Weber charcoal chimneys full of charcoal to start. Then put 1 "of rock salt in the bottom of my 22 Maca. Then I roasted 2 stone salt in the soil of the oven. I pour in more rock salt to cover the 2 roasts for about 1 / 2". Next, place the roast 2 Next ontop of the first $ 2 and fill the oven with more rock salt and salt. It takes about 50 to 60 pounds use of rock salt and salt water softener, because the $ 12.00 for 80 pounds, compared with 1.59 per box of 5 kg of ice, salt. Note There is no difference! From the Covertch # 1 stove and chimney of briquettes in a ring around the bottom and 1 1 / 2 high. 3 hours later than 95 pounds of delicious prime rib prepared to be devoured!
Therefore, the meat is less salty. MOISTURE. Plain and simple. It needs moisture, which saltyness get into meat, so that the flavors RUB into the meat and the remaining salt. I've heard too many cooks, spray water over the salt to "hard", so the humidity will not alow the salt to penetrate the meat and makes it saltier. The package of fat roasted in an oven, salt acts a bit like casting and heat transferre directly on the meat in the same fashon all around the meat to protect, so that no hot spots or cold. Rock salt is also a great Beare moisture to keep the juices inside the meat. How it works briefly.
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